These Brown Butter Maple Tarts have a flaky pie crust, and are filled with a rich and sweet, almost custard like center.
Have you ever had a butter tart? You may be hesitant at first if you’ve never had one, I know I was. But in reality they are beyond delicious!
Browned Butter Maple Tarts
Instead of just regular ol’ butter I browned it to give it a more of a nutty and rich flavor.
I also added real maple syrup. Not the fake stuff, but the real 100% maple syrup. Don’t skimp.
Ingredients For Butter Tarts
Here’s a basic list of what you’ll need to make this classic Canadian treat…
- Pie Crust – refrigerated crust works great, or homemade for an extra special treat
- Butter
- Maple Syrup – use 100% real maple syrup for these!
- Brown Sugar – light brown sugar
- Eggs
- Vanilla Extract
- All purpose flour
These couldn’t be easier to make, which is also quite dangerous, because these cute little tarts are irresistible.
Each bite just melts in your mouth like, well… butter.
The flavor and texture reminds me of a pecan pie, but without any pecans in it.
How To Make Butter Tarts
I brought these Brown Butter Maple Tarts to a little get together with some of my girlfriends and they were gone in the blink of an eye. I’m serious when I say these things are that good.
- Start by rolling out your pie dough and using a circle cookie cutter to cut out the pie shells.
- Place the pie shells in a muffin tin and set aside.
- Brown the butter in a small saucepan over medium heat until it begins to steam and foam. (Keep a close eye on it as it foams.) Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla. Add the flour and stir to combine.
- Pour the filling mixture into the prepared pie shells and bake until set.
More Canadian Recipes To Try
These classic butter tarts are a Canadian treat that are loved by all. Here are a few more of our favorite dessert recipes from Canada…
- Chocolate Walnut Butter Tarts
- Nanaimo Bars
- Nanaimo Cheesecake
- Poutine Gravy – ok, this isn’t a dessert, but it’s one of our favorite Canadian recipes!
You’re going to love this simple recipe, I just know it!
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Brown Butter Maple Tarts
Ingredients
- 2 refrigerated, ready made pie crusts (Pillsbury)
- 1/2 cup butter
- 1/2 cup maple syrup, 100% pure
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions
- Preheat oven to 450 degrees F.
- Unroll the pie crust dough and use a 3 inch circle cookie cutter to punch out 7 circles from each pie crust. Re-roll the dough if necessary. Place each circle in a muffin tin, set aside.
- Brown the butter by placing it in a saucepan over medium heat, melt it until it begins to steam and foam. (Keep a close eye on it as it foams.) Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla. Add the flour and stir to combine.
- Pour the filling into the prepared pie crusts.
- Bake until puffed and browned, about 10-12 minutes.
Wow, these are incredible!! I probably added closer to 3 tbsp of flour because my mixture was quite runny but otherwise I folllowed the recipe to a T. Thank you for sharing this amazing recipe.
Could you make these a head and freeze….I’m planning a party / tasting and looking for “finger foods” that will freeze nicely so I can get things done ahead of time
Yes! These would freeze nicely!
These are very easy to make and the rewards are bountiful. Yummy!! I’ve made them once and looking to do them again. Thank you for sharing the recipe.
So glad you enjoyed them!
Had one with my coffee but l cant say l love them. With the flour in them, it reminds me of pudding. No l wont make it again
I’m sorry you didn’t enjoy these Fran, the tarts do a have a pudding/gelatin like consistency.
Oh my!! I just pulled these out of the oven about 15 minutes ago. So good!! Thanks for a great recipe.
Mmmm! I can smell them now! Thanks Heather, so glad you like them!
Question -what am I doing wrong? My eggs cook when I wish them in. Is this normal?
Hi Pam! What you can do is temper your eggs before adding them if your butter mixture is too hot. You’ll take a spoonful of the hot butter mixture and add it to your eggs (in a separate bowl) and whisk constantly until it’s combined. Do that one more time to bring the egg mixture slowly up to the temperature of the butter mixture and then slowly whisk the eggs back into the bowl with the butter mixture. This should prevent any accidental egg cooking. 🙂 Hope that helps!
Butter tarts are a Canadian dessert and they are made in a variety of ways. Many recipes call for raisins and or nuts, usually walnuts but not always. Home made crust is preferable as this is part of it’s charm. I’ve been to a bakery where they make 15 different kinds of tarts! Quite a dangerous place really!
Very easy and taste amazing, my only problem was with turning the big pie shell into mini shells so i would recomend just buying pre made mini dessert shells, much easier and takes much less time, great recipe though i have made them twice and am making them tomorrow again.
I made these with the premade tart shells- delicious, and soooo easy!!
Awesome! So glad you enjoyed them! 🙂
I did, too. Used fillo shells
Can you add toasted pecans?
Definitely!
Well those look sinful! Your had me at butter. Love easy AND delicious recipes.
Those look and sound crazy good!!!!
OMG this is a simple recipe that looks like you labored long and hard. I love that! Since I have a tea and food website, you KNOW this is right up MY alley. No make that right up my ‘main street’. Ha. I know it’s lame, but I love my own jokes. Anything made with butter is wonderful, so this is a slam dunk.
Oh wow. YES PLEASE.
These tarts look amazing! This is a dessert that is totally underrated.
These look delicious, they remind me of mini pecan pies (minus the pecans of course).